Serves 4

1lb Lamb Mince                1 onion, grated

4 cloves, Garlic, crushed  2tbsp finely chopped mint

1 tbsp Runny Honey          1tbsp Tomato Puree

3tsp Ground Coriander    3tsp Ground Cumin

1tsp Crushed Dried Chilli ½ tsp Ground Ginger

½ tsp Cinnamon                Salt and Black Pepper

Place the minced lamb with all the other Harissa ingredients into a food processor and pulse until well combined. Divide into 8 equal portions.   Wet your hands and mould each portion into a sausage about 15cm long around separate pre-soaked bamboo skewers.

Place on medium hot coals, turning every couple of minutes, until well browned but juicy and slightly pink in the middle (about 8-10 minutes).

By |2017-04-17T17:58:45+00:00July 8th, 2015|Recipes|0 Comments

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